Ingredients

  • Serves 2-4 people
  • 200 g mackerel tuna

  • 100 ml thick coconut milk

  • 200 g grated coconut

  • 15 g fried onions

  • 30 ml cooking oil, for sauteing

  • Ground spices :

    35 g shallots

  • 25 g garlic

  • 3 pcs red chili

  • 14 g candlenut

  • 15 g ginger

  • 15 g turmeric

  • 10 g coriander

  • 3 bay leaves

  • 1 stick lemongrass, gently crushed

  • 3 kaffir lime leaves

  • 15 g galangal, gently crushed

  • 7 g salt

  • 10 g sugar

  • 15 g chicken stock powder

Serundeng Ikan Tonkol (Serundeng Mackeral Tuna)
Recipe Courtesy of
Darmawan

Serundeng Ikan Tonkol (Serundeng Mackeral Tuna)

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Serundeng Tongkol is made with Tongkol fish and serundeng, which is an Indonesian condiment, made from sautéed grated coconut mixed with spices and other ingredients. It is usually considered a side dish or condiment to enhance steamed rice. Serundeng may taste sweet, or hot and spicy depending on the recipe. It truly is a versatile dish that you can even spread on bread for a midnight snack.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 4 steps
  • 19 Ingredients
  • Easy
  • 4 steps
  • 19 Ingredients
  • 30 min
  • 20 min
  • 10 min

Directions

  1. Steam the Mackeral tuna fish

    • Fillet the mackerel tuna meat then steam until cooked.

    • Once cooked, remove and shred the mackerel tuna.

    Besides mackerel tuna, this can also be made with tuna or skipjack.



  2. Toast the grated coconut

    • Toast grated coconut until golden brown, and set aside.
    Toast the grated coconut


  3. Prepare the spice paste

    • Puree the ground spices ingredients into a paste.

    • Then saute the paste with kaffir lime leaves, lemongrass and galangal using medium heat, for about 15 minutes, stirring constantly.

    Prepare the spice paste


  4. Add the shredded fish

    • After the spices are cooked, add the shredded fish and coconut serundeng. Stir to mix well. 

    • Add the seasoning and coconut milk. 

    • Stir until all the ingredients are well blended, the flavor has infused into the shredded fish, and the coconut milk has reduced. Then remove and set aside.

    Add cayenne pepper if a spicier version is preferred.

    Add the shredded fish


Plate and Serve!

  • Prepare a serving plate and transfer the dish onto the plate, garnish with fried onions and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 200 g mackerel tuna

    • 100 ml thick coconut milk

    • 200 g grated coconut

    • 15 g fried onions

    • 30 ml cooking oil, for sauteing

    • Ground spices :

      35 g shallots

    • 25 g garlic

    • 3 pcs red chili

    • 14 g candlenut

    • 15 g ginger

    • 15 g turmeric

    • 10 g coriander

    • 3 bay leaves

    • 1 stick lemongrass, gently crushed

    • 3 kaffir lime leaves

    • 15 g galangal, gently crushed

    • 7 g salt

    • 10 g sugar

    • 15 g chicken stock powder

    Nutrition
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